Shashlik is a Caucasian dish, and it is said that local cooks do not use vinegar to prepare the marinade.
Moreover, it is believed that if you managed to get good and fresh meat, then you only need spices and onions.
Expert of the online publication "BelNovosti" Yulia Arkhipova, a cook and fourth-category baker, told which products should not be used when preparing shashlik, and what can be added instead of vinegar.
Forbidden foods
Firstly, it is not recommended to use acidic compounds for marinating meat.
Therefore, the first thing you need to do is eliminate vinegar and lemon, which make the meat tough.
Secondly, you need to forget about ketchup, tomato sauce or paste, as well as mayonnaise.
Thirdly, you should not add cumin to meat as a spice, or garlic as a vegetable.
Marinade recipe
You will need:
- meat (neck) - 1 kg;
- mineral water (table) - 400 ml;
- salt - 20-25 g;
- pepper (ground black) - 1 tbsp;
- onion (bulb) - 350 g;
- aromatic herbs to taste.
After marinating the meat, you need to leave it for 8-9 hours in a container with a tightly closed lid.
It is equally important to cut the meat for shashlik correctly. The optimal size is no larger than a matchbox, i.e. 3-5 centimeters.
Expert: Julia Arkhipova
